Feed Me That! : Monterey Clam Chowder

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Title: Monterey Clam Chowder
Categories: Soup Crockpot
Yield: 6 Servings

1 Carrot, diced (1)

1 md Onion, diced (1 1/2)

1 Potato, diced (2)

1 Stalk of celery, diced (2)

1/2 lb Minced bacon (3/4 lb.)

1/4 lb Margarine (I used butter, 1 1/2 cubes)

3 Cloves fresh garlic, minced (5)

1/2 qt Clam juice (I used 3- 8 oz bottles)

1 1/2 c Flour (2 1/4 c.)

2 c Milk (3 c.)

2 c Heavy whipping cream (3 c.)

2 c Half-and-half (3 c.)

1/2 ts Black pepper (1 tsp., DON'T SALT!)

1/2 lb Chopped clams (fresh, frozen or canned) (3 lb. can)

1/2 ts Clam base (optional, available in most gourmet shops)

(I made 1 1/2 times this amount - see parenthesis for amt.)

Place vegetables, bacon and margarine in a 5 quart sauce pot. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch.

When vegetables are tender, add flour to make a roux. Cook for two minutes, allowing flour to cook while stirring occasionally.

Add clam juice and dairy products. Stir by using a wire whip.

Add fresh garlic, black pepper, chopped clams and clam base. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook for two hours or until chowder is brought to desired thickness.

If a crockpot, or small steam kettle is available, it is recommended. Also, clam juice can be added to thin chowder down if it gets too thick.

Note: This soup is the BEST clam chowder I have ever tasted! It is thick and very rich and fattening! I didn't use the clam base since I don't even know what that is. Also, I didn't need to simmer it as long as suggested. I cooked it for about 1 1/2 hours. The chowder needs to be stirred OFTEN, probably about every 5-10 minutes or so or it will stick to the bottom of the pot. Also, I one-and-one-halved times'd it, using about 3 lbs. of chopped clams instead of the recommended amount. I also served it with the little soup "clam" crackers. It made about 5 quarts this way. Deb C.

[ Fisherman's Grotto Restaurant in Monterey, CA. ]

Posted by: Shelley Rodgers - Cooking Echo Reprinted by: Debbie Carlson - Cooking Echo

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1		Carrot, diced (1)
1	md	Onion, diced (1 1/2)
1		Potato, diced (2)
1		Stalk of celery, diced (2)
1/2	lb	Minced bacon (3/4 lb.)
1/4	lb	Margarine (I used butter, 1 1/2 cubes)
3		Cloves fresh garlic, minced (5)
1/2	qt	Clam juice (I used 3- 8 oz bottles)
1 1/2	c	Flour (2 1/4 c.)
2	c	Milk (3 c.)
2	c	Heavy whipping cream (3 c.)
2	c	Half-and-half (3 c.)
1/2	ts	Black pepper (1 tsp., DON'T SALT!)
1/2	lb	Chopped clams (fresh, frozen or canned) (3 lb. can)
1/2	ts	Clam base (optional, available in most gourmet shops)